Kale Salad with Caesar Dressing and Baked Chicken

Kale Salad with Caesar Dressing and Baked Chicken – Serves 2

Cooking Items

• Kale, finely chopped (4-5 cups)
• 1 avocado, sliced
• 4 radishes, sliced
• 1/4 cup of cucumber, sliced
• 1/4 cup of grated pecorino cheese (sheep’s milk)
• 1 tablespoon of flaxseed meal or breadcrumbs
• 1 chicken breast

Dressing

• 1/4 cup of olive oil
• 1 egg yolk
• 1 garlic clove, minced
• 1 pinch of grated pecorino cheese (sheep’s milk cheese)
• 1 teaspoon of anchovy paste
• Juice of 1/2 a lemon
• 1 teaspoon of dijon mustard
• 1 teaspoon of honey
• Salt and pepper to taste
• 1 tablespoon of water

Directions

1. Preheat the oven for 400 degrees. Season the chicken breast with olive oil, salt and pepper and bake for 20 minutes on a non stick pan.
2. Make the salad dressing by combining all the ingredients listed in a small blender and blend until all the ingredients are incorporated. Taste and set in the refrigerator while the chicken is cooking.
3. Slice the avocado and set aside.
4. Making sure to remove the stems chop the kale, then slice the radishes, cucumbers and place in a large bowl.
5. When the chicken is done, remove from the oven and let cool on a cutting board. When the chicken is safe to handle, slice into bite size pieces.
6. Add the flaxseed meal, dressing and grated pecorino cheese to the kale and vegetables then toss with tongs making sure the dressing coats all the kale.
7. Plate the kale salad then add the chicken and sliced avocado on top.
8. Enjoy!